Mughlai Chicken is a rich and indulgent dish from the royal kitchens of the Mughal Empire, known for its luxurious creamy texture and complex flavors. The dish is made with tender chicken simmered in a fragrant sauce made of yogurt, cream, and aromatic spices such as garam masala, cinnamon, and cardamom. Almonds or cashews are often blended into the sauce to give it a velvety, nutty depth. Mughlai Chicken is perfect for special occasions or when you want to impress guests with a restaurant-quality meal at home. Serve it with naan, roti, or rice to soak up the decadent sauce.
Ingredients:
- 1 1/2 lbs (700g) chicken thighs or breasts, boneless and skinless, cut into bite-sized pieces
- 1 large onion, finely sliced
- 2 tablespoons ghee or vegetable oil
- 2 tablespoons ginger-garlic paste
- 1/2 cup plain yogurt
- 1/2 cup heavy cream or coconut milk
- 1/4 cup almonds or cashews, soaked in warm water for 15 minutes
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 cinnamon stick
- 4-5 green cardamom pods
- 2 cloves
- 1 bay leaf
- 1/4 teaspoon ground nutmeg (optional)
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions:
- Blend the nuts: Drain the soaked almonds or cashews and blend them into a smooth paste using a small amount of water. Set aside.
- Sear the chicken: In a large skillet or heavy-bottomed pan, heat 1 tablespoon of ghee or oil over medium heat. Add the chicken pieces and lightly brown them on all sides, about 5-7 minutes. Remove the chicken and set aside.
- Cook the onions: In the same pan, add another tablespoon of ghee or oil. Add the sliced onions and sauté over medium heat until golden brown and caramelized, about 8-10 minutes. Stir in the ginger-garlic paste and cook for another minute until fragrant.
- Add the spices: Add the cinnamon stick, cardamom pods, cloves, and bay leaf to the pan. Stir for 1-2 minutes to release the aromas. Then, add the ground coriander, cumin, turmeric, and nutmeg (if using). Stir to coat the onions and spices together.
- Mix in yogurt and nut paste: Lower the heat and stir in the yogurt, mixing well to avoid curdling. Add the almond or cashew paste and cook for 3-4 minutes until the mixture thickens slightly.
- Return the chicken to the pan: Add the browned chicken pieces back to the pan, coating them with the spice mixture. Pour in 1/2 to 1 cup of water to create a sauce and bring the mixture to a simmer. Cover and cook for 15-20 minutes until the chicken is tender.
- Finish with cream: Stir in the heavy cream or coconut milk, and sprinkle garam masala over the top. Let the curry simmer for another 5 minutes to thicken and absorb all the flavors.
- Serve: Garnish with fresh cilantro and serve hot with basmati rice, naan, or paratha.
Mughlai Chicken is a rich, creamy, and mildly spiced dish that offers an explosion of flavor with each bite. Enjoy this decadent dish at your next special occasion!
